#PlaggNeedsHisCamembert

Plagg agrees

Ah, my gooiness!!

**says in a muppets voice** O MAH GADD

that’s exactly why i was watching this

HAHAHAHA SAME

+Martha Nelson That works fine. Before microwaves, hot whey was used instead. In fact that is the traditional method. Well done Martha!

and did you?

hey man so how it's going? you tried it?

Louis :v I'm a year late but... Plagg is the reason I'm here LOOOL

Camembert is life

#PlaggNeedsHisCamembert

Who's plagg?

@@richardmullins1883 lmao. He's a, ig, a cartoon character in Miraculous Ladybug

Lucy FluffyAJ yep XDXD

Haha yeppers

Yup, Or learn this himself...

Are you talking about Miraculous Ladybug? XD

😂😂😂😂 Plagg will thank him tho

roomforthefiiixins I am watching this while sitting on the toilet dropping a duce

@@peaveawwii1 *deuce

Haha omg. 😆😆😆

Thanks BB

يا ريت ترجمة الفيديو

يا ريت ترجمة الفيديو الي العربية

+kerplunkboy Kerp. If you're careful about contamination, you can harvest P. Candidum from a ripened store bought brie or camembert. This is how I get my 'starter' culture. The white mold on the outside of the cheese is what you're after. I cut a small piece of the cheese along with the rind, place that and a little milk in a clean blender and blend it. Then stir it into your milk along with your mesophilic starter culture.

+TheOnlyKateslate Go for it. Just be aware that it takes time to perfect the process.

+Nasu1917 Meji it all depends on the grade of salt you use. Fine grain will make it saltier and course or flaked salt will be less saltier

that makes sense. I noticed that in your petit camembert video you brined it instead and commented that it tends to work better. I might try that next time. Was it a saturated brine solution? Presumably the grade of salt won't matter in that case?

+Nasu1917 Meji yes, as long as the egg floats, then it is a saturated brine.

MiraLady It short of the full name.

+Brett Heppes Now that's an idea for an invention.

Gavin Webber I will try this: Cuisinart CTF-615 Digital Temperature Fork

It is good Brigitte. Hope you are enjoying the cheese making eBook! Unfortunately I didn't record a second video, but it is on my to do list. You will find the second part of the process within the eBook, plus lots of tips to make this cheese.

Thanks for the feedback. Being Australian, I had to look up who Bob Ross was! Great painter. Best of luck with your cheese making endeavours.

+Paul Stovall Well done Paul. I totally hear you about over sanitization. I just boil my gear for 15 minutes and spray the rest with white vinegar. Good enough for the home cheese maker. Best of luck with your Cambozola!

Gavin Webber Thank you for your encouragement Sir. Couple things for your followers. When acquiring starter culture from already ripened cheeses, I run it through a small blender (sterilized) with a bit of milk. Still it's probably best to strain that solution as you add it too the warmed milk as small lumps may remain. Not that it would hurt anything but for textures' sake if you're fussy. I've heard arguments on both sides about using this method of culturing and that it is much better to buy cultures from professional dealers but... Many times those bacteria packets are exposed to harmful temperature ranges during shipping as well. So, it seems a bit of a toss up. Then again, retrieval of living cultures from already ripened cheeses is how it was done for centuries. Also, not having 'professional' molds, I started looking in my environment for applicable substitutes. I found thin, clear plastic 'take out' cups (three different sizes) at my local grocery store deli. The were inexpensive and just needed adapting. I punched holes all around, bottom and through the lids with a heated philips screw driver. They work quite well, are easily cleaned and not nearly as expensive. Lol. Old military. 'Recognize, adapt and over come'. Just be careful while punching the holes with the hot screw diver.. I did manage to scorch my fingers a bit. Another one is calcium chloride. I bought a 5..5 oz. bottle of 'Pickle Crisp' put out by 'Ball' jar for canning. It's pure food grade C. chloride. It runs about what you would pay for 1 oz. of solution plus shipping and handling. Simply mix 1/4 tsp. with appropriate amount of non chlorinated water. More than most any home cheeser would ever use. WARNING:: Please avoid using rain water in areas where it's illegal to gather. The penalties for that heinous crime is rather stiff with a minimum mandatory 10 yr. prison sentence.. Sorry. But that joke just isn't gonna die anytime soon. Lol Anyway, I hope these tips can help someone out there. Have fun making your rotten milk. I am. Later Gavin.

+Paul Stovall Sounds interesting. Any idea about the dairy that made this cheese. Maybe they can provide more information about their process that we can repeat at home?

Gavin Webber Gavin. Too my knowledge, the commercial mushroom infused briea here are made with run of the mill cows' milk. Anything to save a buck. Still really good cheese tho. Melts in the mouth with a tremendous 'earthy' flavor. I used dried, powdered porcini mushrooms. Just run them through a blender til fine dust. I laid down a layer of curd and then a thin layer of mushroom dust in a brie/blue style My biggest problem was that my curd was still fairly wet which caused the mushroom dust to migrate toward the outside of the mold. No biggie. It all looks good so far. Don't know yet how it will work as the wheels are just now starting too really 'bloom', so will be a week or two before I know. Wanted to use morels but they were too expensive. Next, Lions' Mane mushroom which is known for its' great flavor and strong anti cancer properties. That's about all I know other than it appears that you might be able to stir the dust into the milk just around the time you add rennet. Or perhaps into the curds as they[re being ladled into the molds. Seems to me that that the dust would still 'float' so decided on the layer thing. If you do it that way, just make sure you allow the 'dust' to re-hydrate well first in warm milk and see what happens. One gentleman from whom I got the overall concept (such as it was over the net) just told me it's pretty much all up too 'experimentation', so that's where I'm at at this point. Will let you know how it comes out if you're interested. Hell, play around with it. You might just come up with a new 'hit' there 'down under'. I just found goats' milk (commercial pasteurized. Expensive here.) which they say makes the best cambozola. I HAVE GOT to try that. You might try sheeps' milk if you can get it where you are. Good luck and please let me know how you do. Thx for the 'write back'. Be well Gavin.

Here is a better video for Camembert with taste test; kzfaq.info/get/bejne/adp1kqyE2NSmfZc.html

@@GavinWebber Thank you Gavin, much appreciated.